Time
0 min
Serving
5 persons
Calories
389
This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!
Ingredients
- frozen peas: 1 pack (10 ounce pack)
- olive oil: 2 Tbsp
- ground lamb: 1 pound
- onion: 1 cup (diced)
- garlic: 2 clove (minced, to taste)
- parsley: 0.5 cup (dried)
- curry powder: 2 Tbsp
- ground cumin: 1 Tbsp
- Garam Masala: 1 Tbsp
- ground black pepper: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground coriander: 0.5 tsp
- ground ginger: 0.5 tsp
- ground turmeric: 0.5 tsp
- red pepper flakes: 0.25 tsp (to taste, crushed)
- medium potatoes: 2 piece (diced)
- medium tomatoes: 2 piece (diced)
- medium jalapeño pepper: 1 piece (diced, to taste)
- bunch fresh cilantro: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
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Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
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Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
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Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.
